The region around the city of Vic has long been associated with pig husbandry and its elevation, and humid climate have made the town famous for its charcuterie, specifically salchichones.
This salchichon is made using only meat from the shoulder and belly of the pig and is cured in natural casing; the flavour is rich and clean with a hint of black pepper the only seasoning.
This is a whole piece with an approximate weight of 550g
|Nutrition -||Per 100g|
|Energy||1885kJ / 475kcal|
|of which saturates||14.8g|
|of which sugars||2.4g|
|* Typical values per 100g|
The firm of Casa Riera Ordeix was started in 1846 and is now run by the 6th generation of the founding family. During this time they have continued to rely on natural production methods, minimal, high quality ingredients, and the experience and knowledge gained over the last 150 years.
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